Monday, December 15, 2014

These cute little reindeer were originally supposed to be elegant little acorn shaped cookies. Buttery walnut shortbread cookies dipped in chocolate and more walnuts to make them look like acorns. But somewhere along the way they ended up looking like mischievous reindeer. These little cuties would be a perfect addition to a Christmas cookie tray or to leave out for the jolly man in the red suit.

If you're looking for something a little more traditional, or are
inclined to make these at any other time of year where reindeer are not
as appropriate, I assure you that they're just as delectable without the
antlers and noses!

This recipe was featured in the Gourmet Cookie Book as the best cookie recipe from the year 2000. It was originally submitted to Gourmet magazine by a college friend of mine, who says that it has long been her family's favorite.

Beat together butter, brown sugar and vanilla with electric mixer until pale and fluffy.

Add flour mixture, and blend together at low speed.

Stir in walnuts with wooden spoon.

The original recipe does not call for chilling the dough, but I found that my cookies did not spread as much if I chilled the dough for a couple of hours. You may want to try some both ways to see what works best for you!

Preheat oven to 375F.

Form 2 teaspoons dough (I used a small cookie scoop full) into egg shape. I pressed the dough ball into the bowl of a spoon to get uniform shapes.

Decorate
Dip half of each cookie into melted chocolate, and then into chopped nuts. Place on waxed paper or silicone lined baking sheet to set. (about 15 min.- it depends on the temperature of your kitchen!)
If you're making reindeer, dip half of your cookie into melted chocolate, but only coat the front with walnuts. Press two pretzels onto the back of the cookie into the chocolate. Use melted chocolate to affix the eyes and nose.

Sunday, December 7, 2014

This cookie needs few words. Buttery tender almond shortbread that practically melts in your mouth. Bright sweet-tart raspberry jam filling the center, contributing a bit of contrast in taste and texture. These are first to disappear from the cookie tray. Most requested at my house. Needs few ingredients and easy to prepare. Make some for a friend. Make some for yourself. You'll both be happy. Need I say more?Raspberry Almond Shortbread ThumbprintsRecipe from Land O Lakes

Sunday, November 30, 2014

The persimmons I remember from my childhood were small fruits that grew wild in the woods. If you dared to eat one before it was mushy ripe (and that usually didn't happen until after a hard frost) you'd better have been prepared to have your mouth turned inside out.

I remember my dad singing:

"Possum up the 'simmon tree,

raccoon on the ground,

Raccoon says to the possum,

won't you throw me some 'simmons down."

The persimmons I used in these bars, however, are not the persimmons of my childhood. A sweet friend gifted
me with a bag of these lovely Japanese Fuyu persimmons that she grew herself.

Confession: I was afraid to eat these the first week I had them. I was waiting for them to get soft and mushy like the wild ones. I was soon set straight- these can be enjoyed while still firm, like an apple! They were so
sweet and delicious that we ate most of them just as they were. The last
three though, I made into these lovely bars to add to Thanksgiving
dinner.

You could just call these "Fall in a Cookie," but they'd feel at home on a tray of Christmas cookies as well. They're spicy, chewy, and the lemon glaze on top is the
perfect complement to the delicate sweetness of the bars. They're keepers, for sure... now I just need more persimmons!

In a large bowl, mix together sugar, dates, oil and egg. Add dry ingredients and persimmon mixture. (Don't be alarmed if the persimmon mixture appears to gel.) Stir until just combined. Spread with spatula into prepared pan.

Tuesday, April 22, 2014

Carrots are good for you, right? And pineapple, coconut and walnuts? The stuff dreams are made of. This cake is full of 'em. Topped right out of the oven with a dreamy hot buttermilk glaze (that's really more of a butterscotch caramel glaze) and then with a layer of cream cheese frosting, this is a cake I look forward to making again.

I made this for Easter dinner at my Mom's house. It was good the first day, and even better the next. I recommend making this when there are people to help you eat it. Trust me, no one will complain. Next time I'll make layers- I needed this one to travel so I opted for a sheet cake. More layers = more frosting per bite. That can't be a bad thing, can it? I followed the recipe as written, and wouldn't change a thing. You can find the recipe- from Southern Living- here.

Tuesday, January 21, 2014

A snowy day deserves some soup, don't you think? Even though this snow was considerably less than what was originally expected it tacked an extra day onto my three day weekend, giving me some extra time to get some things done that I've been meaning to do for ages. (Like catch up on paperwork and update this poor neglected space.) The 4WD truck is broken too so I may be here a while.

This bowl is full of colorful vegetables that are so good for you. It's loaded with clams, and has just a tiny bit of bacon in it that you could leave out if you want to, but please don't. The depth of flavor it adds is phenomenal. A big bonus? It comes together quickly and doesn't take hours to cook. That gives you plenty of time to go out and build that snowman, just in case you're so inclined.

Dice bacon. Saute over medium heat until crisp. Remove bacon pieces and drain. Reserve 2 Tablespoons drippings in pan. *Note: I diced 4 slices of pre-cooked bacon and then gently sauteed it in a couple of Tablespoons of avocado oil (olive would be good too). I may be disillusioned, but I think it might be just a little bit better for me than straight bacon grease.

In the reserved bacon grease or oil, saute celery, carrot, onion and red pepper until tender.